Easy General Tso's Chicken· Preparation Time: 15 minutes·Cook Time: 15 minutes·Servings yields: It makes 4 servings- Ingredients: For The Chicken: 1/3 cup of cornstarch·1/3 cup of All-Purpose Flour·2-1/2lbs. Boneless skinless chicken thighs, cut into 1-inch pieces·Vegetable oil, for frying- For The Sauce: 1 Tablespoon of cornstarch·1/4 cup of Soy Sauce·2 Tablespoons of Vegetable oil·1/4 cup dried chilies·1 Tablespoon minced garlic·1 Tablespoon minced ginger·1/4 cup rice wine vinegar·1/4 cup hoisin sauce·1/4 cup packed light brown sugar·1 cup chicken stock·1 Tablespoon sesame oil·Sliced scallions for garnishing.- Instructions: How to make the chicken: In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and 1/8 teaspoon pepper. Add the chicken pieces to bowl, tossing to coat.- Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stockpot set over medium-high heat. Line a plate with paper towels.- Once the oil is hot enough. Let's get ready to fry some chicken. Shake off any excess flour mixture from the chicken and add them to the oil in batches.- Cook the chicken pieces in batches, turning as needed with metal tongues, until golden brown and cooked through. Using a slotted spoon/strainer spoon, transfer the cooked chicken to the paper towel-lined plate. Now let's get ready to make the sauce.- Make The Sauce: In a small bowl, whisk together the cornstarch and soy sauce to make a slurry. Set the slurry aside. Set this thick liquid stir mixture(slurry) to the side.- Next. Put 2 tablespoons of the Vegetable oil in a large saucepan set over medium heat. Once the oil is hot enough, add the chilies, garlic and ginger and cook, stirring constantly, until the garlic is golden brown, about 1 minute.- Stir in the rice wine vinegar, hoisin sauce, brown sugar, chicken stock and sesame seed oil.- Next stir in the slurry, bring the sauce to a simmer and cook it until it thickens to the consistency of something like a syrup, this will be about 1 minute.- Pour the sauce over the chicken in a pan. And toss to coat.- Serve the chicken topped with scallions.